The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece’s unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece’s dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.

Diane Kochilas is consulting chef at four restaurants, food columnist for Greece’s largest newspaper, and co-founder of the Glorious Greek Cooking School on the Greek island of Ikaria. She divides her time between Ikaria and New York City. http://dianekochilas.com/ | Vassilis Stenos is a food and travel photographer, and co-founder of the Glorious Greek Cooking School in Ikaria, Greece. He lives in Ikaria and New York City.

“Kochilas writes lovingly and insightfully about her adopted country.”

—Publishers Weekly

“Like cookbook writers Paula Wolfert and Lynne Rossetto Kaspar, she explores a cuisine by traveling down seemingly every lane and alley in a region, knocking on doors, peeking into obscure tavernas, and asking questions.”